Easter woodruff cream slices

Ingredients for 1 servings:

• 1 sachet of jelly (woodruff, for 500 ml water)
• 350 ml water
• 100 g sugar
• 50 g flour
• ½ tsp, leveled baking powder
• 1 tbsp, leveled cornstarch
• 2 eggs, size M
• 50 g sugar
• 1 tbsp vanilla sugar (bourbon vanilla)
• 1 tbsp, levelled cocoa powder
• 1 sachet of jelly (woodruff, for 500 ml water)
• 200 ml water
• 125 g sugar
• 200 g cream cheese
• 400 g whipped cream
• 1 tbsp vanilla sugar (bourbon vanilla)
• 50 g dark chocolate coating
• some fat for the baking tray

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 30 minutes

For the jelly cubes, prepare one sachet of jelly according to the package instructions – but only with 350 ml water and 100 g sugar. Pour the liquid into a shallow dish rinsed with cold water and allow to set. It’s best to prepare it the day before. Place baking paper on a greased baking sheet. Adjust the baking frame to a size of 25 x 25 cm and place it on top. Preheat oven to 200°C (top/bottom heat: 180°C). Beat the two eggs in a mixing bowl until frothy. Add the vanilla sugar and sugar and beat with a hand mixer for another two minutes until frothy. Mix the flour, baking powder, cornstarch, and cocoa powder and fold in with a whisk. Place the dough on the baking sheet in the baking frame, smooth it down, and bake in the hot oven for approx. 10-12 minutes. Use a sharp knife to loosen the dough along the baking frame and turn it out onto a large wire rack (I use the grill rack from the oven for this). Peel off the baking paper. Clean the baking frame – it will be needed again shortly. Carefully remove the cooled cake from the wire rack. To do this, turn the rack upside down and very carefully loosen the cake from the bars with your fingers. Carefully loosen the cooled jelly from the edge of the pan using a sharp knife. Briefly place the pan in hot water so that the base also comes off. Turn the jelly out onto a board rinsed with cold water. If it doesn’t come out of the pan easily, briefly run the tip of a knife towards the bottom below and it will slide out very quickly. Cut the jelly into strips and then into small cubes. Don’t just drag the knife through the pan; keep moving the knife around, briefly dipping each time into the hot water. For the cream, prepare the second bag of jelly according to the instructions – but only with 200 ml water and 125 g sugar. Let it cool briefly. Then stir in the cream cheese and whisk until smooth. Whip the cream until stiff peaks form. Place the cream and the cream separately in the refrigerator until the cream begins to set. Now fold the whipped cream and 1/3 of the jelly cubes into the cream. Place a baking frame around the dough (I made a suitable “cake plate” as a base – using cardboard wrapped in aluminum foil, with a doily on top) and pour in the cream, smoothing it down. Distribute the remaining jelly cubes on top. Let it set completely in the refrigerator. Ideally overnight. Melt the chocolate coating (either in a water bath or in the microwave) and, using a small bag with a very small hole cut into the end, pipe decorations onto baking paper (if necessary, you can trace the decorations on the back of the paper). Let cool. Loosen the baking frame from the cake using a sharp knife and remove it. Cut the cake into 5 cm pieces – dipping the knife in hot water and wiping after each cut. Decorate each piece attractively with a chocolate ornament. Refrigerate the cake until ready to serve. Tip: If you like, you can serve it with cream sweetened with vanilla sugar.